Dutch Truffle Cake (Chocolate Truffle Cake)

Dutch Truffle Cake aka chocolate truffle cake is a chocolate layer cake recipe with soft, moist chocolate cake, filled with smooth, fluffy whipped chocolate ganache and frosted with rich, silky smooth chocolate ganache. This cake is the epitome of every celebration. It’s an absolute classic! A simple yet an elegant cake for any special occasion, birthdays and house party. This Chocolate Truffle Cake will satisfy any chocolate lovers craving.

Dutch Truffle Cake is made with a moist chocolate sponge and a rich chocolate truffle ganache. It’s nostalgia on a plate, reminding us of the classic layered chocolate cake we all grew up eating! This Chocolate Truffle Cake is a rich and decadent cake that is perfect for serious chocolate lovers. It’s every chocolate lover’s dream to indulge in such a decadent and sinfully delicious cake.

Chocolate truffle cake is irresistibly good and insanely delicious. Moist chocolate cake, chocolate truffle filling & frosting, the result is a delicious showstopper that’s both indulgent and ideal for any special occasion. This cake is to die for! Totally melts in your mouth!

Love chocolate? Then this chocolatey, luxurious layer cake is just for you. With a ganache glaze and a fabulous filling, the indulgence is so worth it.

Leftover Refrigerated Cake Slice

WHAT IS DUTCH TRUFFLE CAKE?

Truffle is basically a chocolate confectionery made with chilled chocolate ganache. The chilled chocolate ganache is rolled into balls and then coated in cocoa powder, coconut, or chopped and toasted nuts. So this dutch truffle cake recipe is essentially a chocolate cake made using dutch processed cocoa and filled with whipped chocolate ganache and frosted with a shiny chocolate ganache glaze. A chocolate truffle cake has all the flavors and textures of a chocolate truffle, in a decadent, elegant chocolate dessert that’s perfect for any holiday, birthday or other special occasion. The cake is dark, soft, moist with rich whipped chocolate ganache filling and frosting.

This dutch truffle cake is made on my recent birthday. My family is a huge fan of chocolate especially my son. So I decided to bake a decadent chocolate cake to celebrate the special day. And that’s how this Dutch Truffle Cake is born.

This cake is incredibly easy to whip up. There are three layers of moist chocolate cake, filled with fluffy whipped chocolate ganache. The cake is then covered in shiny dark chocolate ganache. This cake is rich and dark, and not overly sweet, perfect for a guilt free indulgence.

Chocolate truffle cake is surprisingly super easy to make and assemble. It might look like a tedious task but it s simple and easy to follow. The cake is made in the simplest way with detailed step-by-step instructions and a simple video tutorial to guide you as you make your own cake. This recipe for Chocolate Truffle Cake will yield you the best cake that look elegant and extremely delicious.

I kept the decorating on this cake simple.
A simple swirl of frosting, some sprinkles and a simple cake topper on top finish off this elegant chocolate truffle cake; and you’ve got yourself a chocolate cake that is not only delicious, but looks fabulous! Does it get any better?!

WHAT MAKES UP A DUTCH TRUFFLE CAKE

● Chocolate sponge – The chocolate cake used here is egg base chocolate sponge cake. If you are looking for eggless chocolate sponge check out my eggless chocolate sponge cake, whole wheat chocolate cake and chocolate ganache cake recipes. I have used Ossoro’s chocolate truffle essence which takes the cake to another level. Also make sure you use Dutch processed cocoa powder and good quality cocoa powder as it makes the cake the perfect amount of chocolatey!

● Chocolate Ganache – For the filling and frosting I used my chocolate ganache recipe. I have whipped the ganache for the filling and normal ganache for frosting this chocolate truffle cake.

Apart from the sponge and chocolate frosting, some use glaze to cover the frosted cake. But here I have used the leftover ganache to give a glaze and drip effect to this chocolate truffle cake. Just warm the ganache to make pouring consistency or add 1-2 tablespoons milk if required and pour over the final frosted cake. Spread evenly and allow to drip down. That’s all!

Freshly Cut Cake Slice

HOW TO MAKE DUTCH TRUFFLE CAKE:

I made a simple recipe video of this decadent dutch chocolate truffle cake recipe for my readers which I have shared below. Please do watch and SUBSCRIBE to my channel if you haven’t yet. It will mean a lot to me and motivate me to come up with more videos for my readers. As always looking forward to your feedbacks!

Dutch Truffle Cake Video Tutorial

Here’s a step by step pictorial instructions to make this decadent chocolate truffle cake

MAKE THE CHOCOLATE GANACHE

Start by making the chocolate ganache. Get the recipe here. Divide the ganache into 2 parts. Keep one part of ganache at room temperature and one part refrigerate for atleast 30 minutes.

PREPARE THE OVEN AND CAKE PAN

Preheat oven @180° C for 10 minutes with both filaments on. Line a baking pan with parchment paper or simply grease the pan with oil or butter.

MAKE THE CHOCOLATE CAKE

In a mixing bowl bowl place a sift and add in the flour, cocoa powder, baking powder and salt. Sieve them and mix to combine.

In an mixing bowl break the eggs. Whisk for a minute.

Add in the sugar, oil, essence, milk and mix well to combine.

Add in the dry ingredients into the wet ingredients. Fold gently and make smooth batter.

Pour the batter onto the prepared cake pan. Tap the pan to release air bubbles trap inside.

Bake the cake at a preheated oven @180° C for 30 minutes or until a toothpick inserted comes out clean.

Remove from oven and let it stand for 5-10 minutes.

Demould the cake and allow to cool down completely. Please note the cake needs to be cool down completely before frosting the cake.

WHIP CHOCOLATE GANACHE

Take the refrigerated ganache. Using an electric hand beater whip the chilled ganache for 2-3 minutes over medium speed. It will lighten up, become double in size and fluffy.

ASSEMBLE THE CAKE

Take the cake and cut it into three layers.
Place the bottom layer onto a cake stand or a serving plate. Soak the cake with water or sugar syrup. Top some whipped chocolate ganache. Spread evenly using a palette knife.

Repeat the same with the remaining layers of cake. Crumb coat the cake well. Reserve some whipped ganache for the top decoration. Refrigerate the cake for atleast 10 minutes.

FROSTING THE CAKE:

Take the other part of the ganache. Take out the cake from the refrigerator. Frost the cake and cover smooth the sides and top using cake scraper or palette knife. Reserve a small amount of chocolate frosting for the glaze and drip effect.

Use a zig zag cake scraper to make a design on the sides of the cake.

To smooth the frosting, dip the palette knife in hot water and smooth the frosting.

Heat the remaining chocolate ganache to loosen the ganache and make pouring consistency. You can microwave for few seconds or use double boiler method. You can add 1-2 tablespoons milk if you ganache is thick.

Now pour the ganache over the frosted cake. Using a palette knife spread the ganache all over the cake and let it drip down along the sides.

Transfer the cake onto a cake board.

DECORATING THE CAKE:

Take a piping bag and insert a nozzle. I used large size star nozzle. Scoop the remaining whipped ganache in the piping bag. Cut the tip of the piping bag.

Pipe dollops of simple swirls around the edges of the cake and make small star  borders at the bottom of the cake. Decorate with sprinkles and cake toppers of your choice.

That’s it! Your decadent and beautiful Dutch truffle cake is ready.

NOTES AND TIPS:

● Get the chocolate ganache recipe HERE
● Always start by pre-heating the oven and preparing the cake pan. This is a general rule of thumb in baking any cake and in baking.
● All ingredients should be at room temperature for the cake.
● You can use 50:50 ratio of whole wheat and all purpose flour.
● You can use brown sugar instead of regular sugar.
● Oil can be substituted with butter.
● You can use 1 teaspoon vanilla essence instead of Ossoro’s chocolate truffle essence.
● If you want to make eggless version use ½ cup curd/yogurt and ½ teaspoon baking soda. Or you can check my eggless chocolate sponge cake recipes.
● The cake should be cooled completely before you start the frosting.
● Always chop the chocolate finely or most possibly into smaller peices. This will ensure even melting of the chocolate making the mixture smooth and lump free.
● Do not over-whip the ganache or else it will turn grainy and lumpy.

RECIPE CARD

Dutch Truffle Cake (Chocolate Truffle Cake)

Akum Raj Jamir
Dutch Truffle Cake aka chocolate truffle cake is a chocolate layer cake recipe with soft, moist chocolate cake, filled with smooth, fluffy whipped chocolate ganache and frosted with rich, silky smooth chocolate ganache. This cake is the epitome of every celebration. It's an absolute classic! A simple yet an elegant cake for any special occasion, birthdays and house party. This Chocolate Truffle Cake will satisfy any chocolate lovers craving.
Prep Time 40 mins
Cook Time 40 mins
Total Time 1 hr 20 mins
Course Dessert
Cuisine American, International
Servings 8

Equipment

  • OTG
  • Mixing bowl
  • 240 ml measuring cup set
  • weighing scale
  • Electric hand beater
  • wired hand whisk
  • rotating cake stand
  • piping bag
  • noor N1 large nozzle
  • palette knife

Ingredients
  

  • 1 cup all purpose flour (128 grams)
  • ¼ cup cocoa powder dutch processed ( used Ossoro brand) (30 grams)
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 2  eggs
  • ½ cup sugar or brown sugar (100 grams)
  • ¼ cup oil (60 ml)
  • ¼ teaspoon Ossoro's chocolate truffle essence (or 1 teaspoon vanilla essence)
  • ⅔ cup milk (160 ml)
  • Chocolate ganache (recipe link in notes *1)
  • sprinkles and cake topper as required

Instructions
 

Make The Chocolate Ganache:

  • Start by making the chocolate ganache. Get the recipe here.
  • Divide the ganache into 2 parts. Keep one part of ganache at room temperature and one part refrigerate for atleast 30 minutes. 

Prepare The Oven And Cake Pan:

  • Preheat oven @180° C for 10 minutes with both filaments on.
  • Line a baking pan with parchment paper or simply grease the pan with oil or butter. 

Make The Chocolate Cake (Cake Base):

  • In a mixing bowl bowl place a sift and add in the flour, cocoa powder, baking powder and salt. Sieve them and mix to combine. 
  • In an mixing bowl break the eggs. Whisk for a minute. 
  • Add in the sugar, oil, essence, milk and mix well to combine.
  • Add in the dry ingredients into the wet ingredients. Fold gently and make smooth batter.
  • Pour the batter onto the prepared cake pan. Tap the pan to release air bubbles trap inside. 
  • Bake the cake at a preheated oven @180° C for 30 minutes or until a toothpick inserted comes out clean.
  • Remove from oven and let it stand for 5-10 minutes. 
  • Demould the cake and allow to cool down completely. Please note the cake needs to be cool down completely before frosting the cake.

Whip The Chocolate Ganache:

  • Take the refrigerated ganache. Using an electric hand beater whip the chilled ganache for 2-3 minutes over medium speed. It will lighten up, become double in size and fluffy.

Assemble The Cake:

  • Take the cake and cut it into three layers.
  • Place the bottom layer onto a cake stand or a serving plate. Soak the cake with water or sugar syrup.
  • Top some whipped chocolate ganache. Spread evenly using a palette knife. 
  • Repeat the same with the remaining layers of cake.
  • Crumb coat the cake well. Reserve some whipped ganache for the top decoration. Refrigerate the cake for atleast 10 minutes. 

Frost The Cake:

  • Take the other part of the ganache. Take out the cake from the refrigerator.
  • Frost the cake and cover smooth the sides and top using cake scraper or palette knife. Reserve a small amount of chocolate frosting for the glaze and drip effect. 
  • Use a zig zag cake scraper to make a design on the sides of the cake.
  • To smooth the frosting, dip the palette knife in hot water and smooth the frosting. 
  • Heat the remaining chocolate ganache to loosen the ganache and make pouring consistency. You can microwave for few seconds or use double boiler method. You can add 1-2 tablespoons milk if you ganache is thick.
  • Now pour the ganache over the frosted cake. Using a palette knife spread the ganache all over the cake and let it drip down along the sides.

Decorate The Cake:

  • Take a piping bag and insert a nozzle. I used large size star nozzle.
  • Scoop the remaining whipped ganache in the piping bag. Cut the tip of the piping bag.
  • Pipe dollops of simple swirls around the edges of the cake and make small star  borders at the bottom of the cake.
  • Decorate with sprinkles and cake toppers of your choice. 
  • That's it! Your decadent and beautiful Dutch truffle cake is ready. 

Video

Notes

  1. Get the chocolate ganache recipe HERE
  2. Always start by pre-heating the oven and preparing the cake pan. This is a general rule of thumb in baking any cake and in baking.
  3. All ingredients should be at room temperature for the cake.
  4. You can use 50:50 ratio of whole wheat and all purpose flour.
  5. You can use brown sugar instead of regular sugar.
  6. Oil can be substituted with butter.
  7. You can use 1 teaspoon vanilla essence instead of Ossoro's chocolate truffle essence.
  8. If you want to make eggless version use ½ cup curd/yogurt and ½ teaspoon baking soda. Or you can check my eggless chocolate sponge cake recipes.
  9. The cake should be cooled completely before you start the frosting.
  10. Always chop the chocolate finely or most possibly into smaller peices. This will ensure even melting of the chocolate making the mixture smooth and lump free.
  11. Do not over-whip the ganache or else it will turn grainy and lumpy.
Keyword chocolate ganache cake, chocolate truffle, dutch chocolate cake, ganache frosting, moist chocolate cake, truffle frosting

I hope you love this easy chocolate truffle cake which is decadent, elegant and sinfully delicious. Do give it a try and don’t forget to share your thoughts about the recipe with me here.

HOW TO STORE THE CHOCOLATE SPONGE CAKE (CAKE BASE):

The Chocolate Cake Base can be made 1 DAY in advance. Once cooled, cling wrap and store in the fridge for up to a week and in the freezer for up to 3 months.

When you’re ready to frost, simply take it out of the fridge few minutes ahead of frosting.

HOW TO STORE THE FROSTED CAKE?

You can keep the frosted cake for upto 4 days in the refrigerator. Place it in a cake box or cover the cake to avoid drying out.

HOW TO FREEZE DUTCH TRUFFLE CAKE?

You can place the cake in an airtight container and freeze it for upto 2-3 months. Thaw it in the refrigerator the night before and serve as usual.

Left Over Refrigerated Cake Slice

THESE ARE FEW CHOCOLATE RECIPES EVERY CHOCOLATE LOVERS MUST TRY

● Banana Chocolate Chip Mug Cake
● 5 Minutes Microwave Chocolate Cake
● Mocha Banana Choco Chip Muffins
● Eggless Lamingtons
● Homemade Chocolate Sauce
● Cranberry Brownies
● Rajma Brownies (Kidney Beans Brownies)
● Chocolate Wine Fruit Cake
● Banana Chocolate Cake
● Double Chocolate Coffee Cake
● Chocolate Banana Muffins
● Double Chocolate Muffins
● Chocolate Lava Mug Cake
● Chocolate Caramel Cupcakes
● Chocolate Strawberry Chilly Whisky Cake
● Chocolate Snowballs Rum Infused
● Brownie Cookies

Here are all my Bakes & Cakes recipes if you’re craving more baking inspiration.

All of the above recipes are super easy to prepare, ready in no time, and will never disappoint you.


Well, if you make this Dutch chocolate truffle cake, please do leave a feedback in the comments box below or snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy Cooking!
Love Akum

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About Akum Raj Jamir

administrator
Hello Everyone.. I am Akum Raj Jamir. I am a Naga Lady born and bought up from Nagaland. Married to a Tamilian and settled in Chennai now.  I worked in hotel industry for 3 years and later I shifted to corporate sector and worked in US based MNC companies. In January 2014 I was blessed with a baby boy and that it when I decided to quit my job and give me full time for him as well as the home. Now I am a homemaker ☺.  I started cooking at the very small age. We sisters used to help mom in the kitchen and followed the foot step of my mom and that's how I developed my cooking skills. A foodie by nature and a passionate cook, loves everything about food. Cooking is my passion. I love experimenting with food in my kitchen and try to bring the best in whatever I cook. I cook with all my heart and soul and this love is evident in the dishes I cook.  I believe in sharing a lot thus whatever I cook I share with fellow friends and my fan followings. So this space is all about food from my kitchen for foodies like me. Explore the recipes ☺

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